Description
Roasted Tomato Puttanesca is a comforting Italian dish that combines sweet roasted tomatoes with briny olives, anchovies, and aromatic garlic for an unforgettable flavor experience. Perfect for cozy gatherings or impressing dinner guests, this recipe transforms simple ingredients into a vibrant meal that will have everyone asking for seconds. Its stunning presentation makes it an Instagram-worthy delight that’s as satisfying to the eyes as it is to the palate.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 4 cloves garlic, minced
- 1 cup Kalamata olives, pitted and chopped
- 4 anchovy fillets, chopped
- 2 tbsp capers, rinsed
- 12 oz spaghetti or linguine
- 1/4 cup fresh basil leaves, torn
- 4 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place halved tomatoes cut-side up on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and minced garlic.
- Roast tomatoes for 25-30 minutes until caramelized.
- In a skillet over medium heat, add olive oil, followed by anchovies and olives. Sauté until anchovies dissolve.
- Stir in roasted tomatoes with their juices and cooked pasta; mix well.
- Add capers and fresh basil just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added heat, incorporate red pepper flakes. For a vegan version, omit anchovies or substitute with seaweed or mushrooms. Store leftovers in an airtight container in the fridge for up to three days.